In a bowl combine the white crab meat with the vinaigrette, chives, tomato, salt and pepper. Leave to cool in the refrigerator.
Meanwhile make the sauce. Place all the sauce ingredients in a blender and blend until fine. Pass through a sieve.
To present the dish, put a ladle of sauce on each plate with a mound of crab meat in the centre. Garnish each with a sprig of chervil.
© 1988 Keith Floyd estate. All rights reserved.